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According to the Endometriosis Association, and almost worldwide 77 million women suffer endometriosis. In the U.S., 3.76 thousand these sufferers have to debilitating pain which could not take up the school to go to work or to them. This is the absenteeism problem, offering a great society. Missing of a middle school or day, from the works of each month, equal to 2 is lost for a month of a school or work for a year! He does this is the fruit of lessened, the constancy of the production of discipline. Other women, the girl than a heavier one can be debilitating pains to appear and they have borne, but really just there, physically, they can not concentrate on the offices of either work, or very slowly. This is a description Have you a just man through your day has made himself master of?

They are scarce, however, the thing produced, and help endometriosis pain until now.

If you let it, nothing to lose him by asking for a ProSirona Claire Ellen Products. Species and consider it sufficient to be formed for the guarantee of endometriosis fibromyalgia pain. It’s the volume applied to the analgesic On the bottom or into the abdomen from the belly. For menstrual cramps ask for them lifts his cells to give off the signs of sorrow. 1 product for the less aggressive of the storm CRAMP flowers, and at all Menastil pain is raised to the minutes V! ProSirona, not or to receive the pills side effects, and its also a union of ingredients taken in an active FDA registered. According to the website by the augu by Claire Ellen where their studies Menastil FDA is published, are active ingredients that they can A topical analgesic for many types of suffering, especially suffering on the back foot pain pain pain pain of the head endometriosis CRAMP her menstrual period.

Another At the ProSirona it please: a work of no prescription, is proved in the life of natural ingredients with animals from all that time with the come with a had taken sufficient precautions so there’s nothing to lose!

Assembly of the use of all the average hands down one bottle of 3 months had elapsed.

It’s very effective the charges at $ 31.95 by the bottle, Endometriosis Association members to pay only $ 26.95 by the fall. It’s also a society and strong fortifications, Endometriosis, which indicates to me not only approved, but this is very much meals.

Prostate milking the stimulation of the prostate gland in males also known as prostate massage is performed either for medical or sexual purposes.

Mostly prostate milking is used by symptoms of chronic prostatitis and for reduction of sexual activity. Massage is a medical procedure used in treatment of chronic prostatitis and benign prostatic hyperplasia (BPH). It is used to receive prostatic fluid for future analysis.

Milk for the prostate is done internally by index finger (latex glove is used). Also it may be done with other medical instrument or with prostate massager. The Procedure also can be done externally through the perineum, but this way is less effective in the removal of prostate fluid. Milking with use of index fingers palpatory sense and gently movement is more effective and safe.

As a medical procedure on how to milk the prostate is performed in Urology for changing or choosing of tactics for treatment of chronic prostatis. It is not performed in men who have acute prostatitis or acute inflammation of the glandular tissue. The milking will force the seminal fluid past the valves in the ducts, and empty the prostate which discharges directly into the urethra. Received fluid is gathered in a sterile cup and sent to the laboratory for testing purposes.

The reason why prostate milking is better to be performed in sterile area and by an experienced urologyst is that it has some risks such as damaging sensitive nerves and even life threatening internal damage of prostate tissue itself.

The US Food and Drug Administration tells us that fish is an important part of a healthy diet, particularly oily fish. Why oily fish? What are the health benefits of oily fish and how much should we eat? All fish and shellfish consist of high-quality protein and are low in saturated fat. They also provide essential minerals such as iron, zinc, iodine and selenium. Oily fish contains a much higher proportion of omega 3 polyunsaturated fatty acids than other fish, and it’s this substance that is good for us.

Which fish are “oily fish”?

Salmon, trout, mackerel, sardines, pilchards, herring, kipper, eel and whitebait are the major oily fish. It doesn’t matter whether they are fresh, canned or frozen; they will still provide the essential omega 3 fatty acid. Fresh tuna is also an oily fish, but, once it has been canned, it loses its high nutrient value and is regarded the same as non-oily fish.

Why is oily fish good for us?

There have been numerous studies on the health benefits of omega 3 polyunsaturated fatty acid. Scientists have discovered that it is vital for human health. Omega 3 is an anti-inflammatory agent and helps make the blood less likely to clot. This helps in diseases such as cardiovascular disease, arthritis, Alzheimer’s and cancer, and may prevent these diseases from taking hold in the first place.

Omega 3’s anti-inflammatory property is also a factor in anti-aging. You may have heard of Dr Perricone. He bases his diet on trying to decrease inflammation in the body. He believes this improves metabolism, lifts the mood, strengthens the heart, decreases the risk of cancer, improves bone density, smooths away wrinkles, boosts the immune system and helps to lose weight. The mainstay of his diet is oily fish.

Oily fish is an important ingredient in the diet of pregnant women and children, and may be of help for those with low fertility. In pregnancy, omega 3 fatty acid is essential for the development of the nervous system in both the embryo and the newborn child. As children grow, omega 3 fatty acid is vital for their health and well-being. A number of recent studies have shown the importance of omega 3 in the development of a child’s brain and behavior. Notably, it is believed that including oily fish in the diet can modify the behavior of a child with attention deficit hyperactivity disorder (ADHD).

How much oily fish should we eat?

The FDA (Food and Drug Administration) recommends that oily fish should be included in the diet at least twice a week, but no more than four times a week. However, pregnant or nursing mothers, or girls and women who might have a baby in the future, should only eat oily fish twice a week. Although, other fish may be eaten in addition to the oily fish allowance.

Why can’t we eat oily fish every day?

Unfortunately, our seas and rivers are polluted with dioxins and PCBs (polychlorinated biphenyls), and residuals of these pollutants remain in the flesh of fish. The amount of dioxin and PCB is very small in oily fish and any negative effects are far outweighed by the positive effects. Mercury is also found in fish, and the FDA advises that no one should eat shark, swordfish, king mackerel or tile fish, as these contain high concentrations. The good news is that levels of dioxins and PBCs are falling in our rivers and seas, due to our greater awareness of the environment.

Oily fish, with its high concentration of omega 3 polyunsaturated fatty acids, should form a regular part of all our diets. America, along with Japan, has the highest number of octogenarians in the world. If we are going to live a long life, let it be a healthy one too!

The lime is a round fruit that is pointed at both ends. It’s greener than the lemon, to which it is related.

Limes grow (in clusters) on a small citrus tree (rarely higher than 10 to 12 feet), which was native to India. It now grows in the Mediterranean basin, Mexico, the West Indies, Florida and southern California (the trees grow particulary well in southern Florida, where most U.S. limes are purchased).

The fruit is a source of lime juice and oil of lime, which is used to flavor food and beverages (Lime has a sharp, sour flavor). Limade is prepared from limes in the same way that lemonade is prepared from lemons.

The lemon is a small, yellow and oval-shaped fruit that’s slightly pointy at both ends (A thick, spongy membrane lines the skin. It encloses 6 to 8 parts that contain the pulp, juice and seeds. Lemons may have only a few very small seeds or non at all. The juice (rich in vitamins A, B and C) is usually very tart, but some types of lemons actually have sweet juice!). The skin is dotted with tiny oil glands that resemble pores.

The lemon tree’s native to southeastern Asia, but it’s grown commercially mostly in countries around the Mediterranean Sea and in southern California.
It’s a small evergreen wit spreading brances that it an irregular shape and is covered with short, stout spines, has long, pointed green leaves and large, fragrant flowers (that grow singly or in clusters). The buds are reddish purple, but the flower petals are white.

The lemon tree thrives in tropical and subtropical climates (the trees were once grown commercially only in dry regions, because rainly summers permit diseases to thrive. But due to the development of fungicides (fungus-killers) and frozen concentrates, lemon trees can be grown in humid, subtropical Florida. Practically all California growers use smudge pots to heat their orchards because the trees do not resist frost well. Sudden heat and wind can also affect both trees and fruit (windbreaks are used for protection).

These trees are raised by grafting buds to seedling rootstocks of other types of citrus fruits, such as grapefruit, the rough lemon (a relative of the lemon; the fruit’s not useful, but the rootstock’s sturdy) or sweet orange (the rootstock used most often in California).

They bloom and produce fruit almost continuously in the right climate and with proper care. The trees bear most fruit during winter and early summer.
Lemon trees do not require much water, just good, well-drained soil; too much water will grow the trees quickly, but produce less fruit. Overirrigaton may kill them.

Lemons must be picked by hand and pass a size test (Pickers use a metal ring to determine size. Each fruit is passed through the ring. Only those that are two and one-fourth inches or more in diameter are chosen). Smaller fruits are left on the tree until they grow larger.

Lemons are different from all other citrus fruits because they become more edible after they’re picked (and the green fruits are also picked. They’re then ripened in special curing rooms where the temperature’s kept at 56 to 60 degrees F., humidity 85-90%.)

In the past, most commercially-grown lemons were shipped as fresh fruit. But now, many are made into frozen concentrates. One important lemon by-product is citric acid, used as a base for carbonated beverages, as a laxative in medicines and as a flavoring in baked goods.

Lemon fruit and juice are widely used in cooking, beverages and candies. The oil’s used for flavorings and making perfumes.

The lemon is a special type of many-celled berry (a hesperidium).

How to Pick the Freshest Lemons and Limes

The juiciest, tangiest lemons have fine-textured skin and feel heavy for their size. Rough, thick skin is a sign of dry fruit. Tinges of green are OK, for they only mean the juice will be slightly more acid.
Avoid soft, spongy lemons with hints of decay on the stem ends.

Limes should be green, with no yellow (brown spots are OK). Avoid limes that are hard, for the pulp will be mealy and dry. Look for thin-skinned limes that give slightly.

Citrus fruits such as lemons and limes should be stored at a room temperature of 60 to 70 degrees and used within two weeks. If you prefer them cold, go ahead and refrigerate them, but don’t keep them in plastic bags.

Three Unusual Uses for a Lemon

1. Substitute lemon juice for vinegar in many recipes. The resulting taste will be fresher and brighter.

2. A squeeze (or two) of lemon juice will refresh the taste of canned, packaged or frozen vegetables.

Cloudy urine has many causes. Some of them are so serious that it is important to understand when you need a medical attention.

The reason why your urine is cloudy is that there are many substances present in the urine based on Healthguidesdaily. These substances are insoluble, or original soluble but separate out from the urine through crystallization. They are suspend in the urine or deposited at the bottom of the urine (vessel). So, your urine looks cloudy, thick, or milky.

Causes of cloudy urine

In many cases, cloudy urine is a harmless phenomenon which is caused by salts (crystals) that are insoluble in the cooling urine and therefore precipitated (whitish to pinkish cloudy urine).

A cloudy urine can also be a sign of a urine infection (white blood cells, bacteria, fungi, pus in the urine – whitish cloudy urine) or be caused by blood in urine (reddish to reddish-brown cloudy urine). Less often cause other cells or fat in the urine. If in doubt, the cause of the cloudy urine must be clarified by the urine test.

Other causes of cloudy urine result from kidney failure, excess uric acid in the blood, kidney damage, bladder cancer, hemolytic anemia, and so on.

Pathological cloudy urine

Pathological cloudy urine means this symptom is caused by a disease or pathogenic factor. It is often sustained or recurrent and needs to be diagnosed by a urologist to prevent certain underlying diseases from advancing.

In most cases, cloudy urine caused by both Inflammation and infection, has a tendency to come and go. This is not only a confusion for most people, but also a strong reason for you to require medical attention for further identification, to make sure that your body is healthy.

The common causes of cloudy urine:

Urinary tract infections are the most common diseases to cause cloudy urine, such as pyelonephritis, kidney tuberculosis, cystitis, urethritis. In this type of cloudy urine due to urinary infection, there are a large number of white blood cells or pus cells, Mycobacterium tuberculosis, fungi or bacteria, epithelial cells in urine.

In the world of cooking, omelets could almost be considered the jack of all trades. There is such a wide variety of ingredients you can put into an omelet to dress it up or just put a unique spin on it. There are so many possibilities, some of which may come as a surprise. As the saying goes: “Don’t knock it, till you try it.”

*Left Overs. Adding left overs to an omelet can not only create a new flavor sensation, but breathe new life into the left overs. There are many times that left overs will end up getting pushed to the back of the refrigerator, destined to grow new forms of life and then tossed into the trash can. This sad fate can be avoided by cutting that left over meatloaf and adding it to your morning omelet. This scenario will fit with most any type of left over (except desserts…unless you are really daring). Left overs ranging from scalloped potatoes to split pea soup can all be added to an omelet. The end result could be a tasty masterpiece that can be placed among your favorite recipes.

*Fruit. Yes, the thought of fruit in your omelet may sound awful at first. This is a flavor that may not suit every palate, but is worth trying at least once. Apples, pears, and mangos are all fruits that can be very delicious in an omelet. Take your choice fresh fruit and slice or cut into small pieces, set aside. Mix cinnamon, and less than a teaspoon of sugar in with your eggs. Combine fruit and egg mixture and finish making your omelet.

*Sauces. With the wide selection of sauces available, you will potentially never run out of flavor possibilities. Examples of sauces one could include: picante, chipotle, terriyaki and barbecue. You can add your favorite vegetables like onions, tomatoes and/or bell peppers along with your choice sauce and end up with a zesty omelet you will never forget.

*Crunchy. Things like flavored croutons, potato chips, and nuts are all great ingredients that can add a delightful crunch to your omelet experience. You can also add pickles and a splash of the pickle juice, to your omelet. The nice thing about pickles is that you can choose dill, sweet, butter, or any other type for a different flavor each time.

Traditional omelet ingredients like sausage, onion, cheese, and ham all make for a tasty treat, but sometimes change is good thing. Omelets are a great dish to experiment with different ingredients and flavor combinations. All it takes is creativity and a willingness to think outside the shell.

I have used SlimQuick Cleanse now for about four days. And I have lost about 2 lbs of fluid. Remember that this product is marketed as a tool to jump start a healthy diet and exercise program and shouldn’t be taken for more than one week. I think a lot of the negatives here are people confusing SlimQuick Cleanse with SlimQuick diet pills. Its a “Body Cleanse.” Your body builds up toxins over time and the idea is to take the product in conjunction with eight to ten glasses of water a day to essentially “flush” your system out. The first few days you’ll feel sick as SlimQuick works the toxins out of your body. The extra water you need to be drinking is to ensure your system doesn’t dehydrate. I don’t understand why many of you are complaining about the extra bathroom time: What do you think a “Cleanse” is? Plus you are increasing your H2O intake; 6-8 glasses to 8-10. What goes in must go out, right?

“ok so i started taking the cleanse yesterday (wednesday) nothing much happened yesterday.but today i had to run to the bathroom…i expected to feel like this, but if you dont want to deal with “close calls” dont try it haha.it sure is doing what it is suppose to! I have been drinking at least 4 full bottles of water, and if i go an hour without any, i start to feel funny. so be sure and drink lots!”

By: britt — 06/04/2009 9:00 pm

“I really love this product. Everybody is not getting the part where it says detox, cleanse meaning getting rid of all the junk in your body. I has worked well for me. I would recommend this to anyone!!”

By: Kenyetta — 06/05/2009 11:54 pm

“I have just started today! I’m excited and although I do not have any feedback just yet, I will def let everyone know how it goes. All these *negatives* have been getting to me though. Good luck for those of all who didn’t like it.”

By: Baby D — 06/07/2009 5:28 pm

“I took one yesterday before lunch, and ended up with a brutal headache in the evening. I was feeling lightheaded all night with some mediciny taste in my mouth. I wanted to sleep more this morning, and am still feeling disoriented. I have dry mouth and will not take any more.”

By: Veronique — 06/10/2009 9:48 am

“This is my second day on on the Slimquick Cleanse I am noticing that it is working as in cleaning out my system. I have not weighed myself yet to see any weight changes but will do that tonight and get back in 5 days to see if there was any results !!! But so far as side effects have lots of energy first day felt a little light headed till I ate something but noting like getting sick,i feel good!!”

By: Alannah — 06/10/2009 1:21 pm

“I tried slimquick cleanse for a week and i have lost 8lbs. love this stuff u have to eat low calorie foods and drink alot of water. Will try again in one month.”

Fresh fish is an excellent addition to any diet but, unfortunately, sometimes you have to deal with the whole fish. The thought of preparing fish for a meal tends to discourage many people from adding more fish to their meals. In reality preparing fish for grilling, broiling or however you decide to cook it is really very easy.

Before you go to the market and buy a whole fish realize that sometimes the fish are sold with the scales still on them. It is not a big deal but it can add to your frustration if you are not ready to deal with removing the scales of a fish. To prepare fish you will need a fillet knife, a flat cutting surface and a metal spoon if you need to remove the fish scales.

If you bought a fish with the scales still on it simply spread newspaper over a large flat surface and place the fish on the newspaper. Take a metal spoon scoop side down and place it on the fish and move the spoon back and forth along the body of the fish. The scales of the fish will come off with little effort but it can become a bit messy. Once you have removed the scales from both sides place the fish under running water to rinse away any remaining scales.

Now that the scales are off of the fish it is time to fillet the fish. Place the fish on a flat clean surface and take a fillet knife and make an incision near the tail and near the forward fin, the incisions should go to the bone of the fish. Once the incisions have been made place the fillet knife in the tail incision and turn it horizontally into the meat while making a sawing motion.

Allow the side of the fillet blade to ride the spine of the fish as you cut the flesh toward the head. After you have arrived at the fin incision turn the fish over and repeat the process on the other side, do not remove the fillet until you have finished filleting the other side.

Remove the fillets and place them under running water and rub the fillets to expel any bones that may have remained in the flesh.

Now your fillets are clean and ready to be cooked. Take a skillet or frying pan and place it on the stove. You want a medium heat on the pan in order to melt butter. While the butter is melting in the pan coat the fillets in a mixture of flour, salt and pepper. Once the butter has melted and covered the pan place the fillets in the hot pan and allow the side to brown. Try not to turn the fish too many times because it will break apart if handled too much.

After the fillets have cooked to a nice golden brown color remove the fillets from the skillet but do not remove the pan from the heat you will use the same pan to create a sauce for the fish. Add about 8 tablespoons or one stick of butter to the pan and allow it to melt.

Add a clove of finely chopped garlic and squeeze a whole lemon into the melted butter and lower the heat to allow the sauce to simmer. Finally add some cayenne pepper to the sauce for a little flavor.

Serve the fish and sauce with your favorite pasta or rice dish and enjoy!

Crab rangoons are delicious little fried wonton that are stuffed with a mixture of crab and cream cheese. They can also be accompanied by several other ingredients to taste, but are great plain. Most people who have had crab rangoon have had them in a Chinese food restaurant, but have never attempted to make them at home. They are actually quite simple to make, and the possibilities for added ingredients are nearly endless. If you would like to give it a try, here’s how you can make crab rangoon in your kitchen at home.

First you will need wonton wrappers. You should be able to find these in the produce department in your local grocery store. Then, you will need the filling. You will need a 12 oz. package of cream cheese and one package of imitation or real crab meat. Using canned crab is not recommended, but if you have to, it will taste fine. You will also need a large bottle of vegetable oil.

Now, you do not have to make traditional crab rangoon or even use crab (great for when you cook for a vegetarian); you can use spinach, sliced celery or green onions. You can, of course, add one of these ingredients with the crab as well. Another great trick is to use flavored cream cheese. Some chive or vegetable cream cheese will really give your rangoon some extra flavor. Adding a dash of soy sauce can really liven it up a bit too.

Once you have all of the desired ingredients (don’t be afraid to get creative), you are ready to make the filling. You’ll want to soften the cream cheese a bit. If you are in a hurry you can do this by wrapping the cream cheese in saran wrap and running under hot water for a few minutes (make sure you keep an eye on it). The crab will need to be shredded, if it isn’t already. You can do this by taking a fork and running it through the meat, until you get the desired size. Also, you will need to slice up any additional ingredients, like green onion or celery. Once all of this is done, get a large mixing bowl and simply stir all of the ingredients together. You can also do this in a mixer, if you have one.

Once you are done with the filling, you are ready to start building your rangoon. You will need a small bowl of water, a clean flat surface, a spoon and a pastry brush (you can use your fingers if you don’t have a brush). First, lay a wonton wrapper on a flat surface and scoop a spoonful of the filling onto the center of the wonton. Then, using your finger or a pastry brush, dampen the outer edge of the wonton and fold the wonton in half corner to corner. You will need to firmly press the entire outer edge, until it is sealed. Do this until you have used all of your mixture or wrappers.

Next, you will need to deep fry your rangoon. If you own a fryer, you will want to set it to 375 degrees. If you do not own a fryer, you can just use a pot and fill it with vegetable oil until there is enough for your rangoon to float in. This will also need to be heated to 375 degrees. If you do not own a thermometer, you can check to see if the oil is hot enough by breaking off a small piece of wonton and carefully placing it in the oil. If the wonton begins to bubble and cook, you are good. Be careful the oil is not too hot though, or you will burn the crab rangoon. Once your oil is hot enough, carefully put the crab rangoon in and then cook until lightly brown on both sides. This typically takes a couple of minutes, but cooking times vary, watch them carefully.

Once they are done, use a pair of metal cooking tongs to remove them from the oil. You may want to place them on a paper bag or a small stack of paper towels to drain off the excess oil. Wait a few minutes before eating them because the filling will be much hotter than the wonton and you don’t want to burn your mouth. Eat plain or use your favorite dipping sauce. And that is all you need to do to make crab rangoon at home.

I’m not sure if you are aware of this or not, my bloggies, but I also write an advice column called “Damage Control” in the Globe and Mail, in the Life section every Friday (tell your friends).

And it seems to get a lot of attention. Because it handles everyday situations, I guess, stuff everyone has an opinion on, it seems to get more comments on its “comments thread” than almost anything.

Also, as the title implies, it’s all about how to handle screwed-up situations, and everyone can relate to that, right?

I never know what’s going to stir up controversy. Sometimes it’s predictable, I guess: any mention of religion usually seems to get people’s blood boiling.

But sometimes it can be something I think is quite “light.” Like last week’s: “I’m 31 and I have a crush on a 20-year-old in my office.” No biggie, I said, basically, you’re both adults, who cares, maybe when “The graduate” came out it was shocking and scandalous an older woman would hit on a younger man. But in 2008? Go for it. “Drop down on him like darkness on an innocent peasant village,” I advised.

This seemed a pretty straightforward situation, to me. Easy answer. No brainer. I expected a couple of desultory hits on the website and that’d be that.

I was wrong. The so-called “inter-net” went nuts. I got more hits, and more comments, on that article than any other. So you never know.

But sometimes you do know. I figured today’s column– all about Dads, Divorce, and Custody– would stir up a hornet’s nest.

And I was right.

I can’t even really comment on the issue, because my knowledge of it is mostly anecdotal. I did talk to a couple of lawyers about it, but they didn’t really want to comment about how men are dealt with by the courts.

So I have no facts, none whatsoever. I admit that up front. But it does seem many men are they are feeling that, in terms of who the courts give custody to, men are not getting a fair shake.

And of course there’s really no way to know the truth. Each of these situations is so knotty, so thorny; and, as one lawyer said to me, “in domestic disputes, everyone has their own version of events, there are no witnesses…it’s hard to sort out what really happened.”

How hard must it be for a court to untangle these messed-up situations, figure out the right thing to do! And of course when it’s a question of child care, the woman’s an obvious choice, right? And perhaps many of the men who feel so wronged are not, shall we say, able to be objective about their role in the situation.

Let us concede all the above. Still– a lot of men seem to feel they’re getting a raw deal. That’s all I’m saying.

And they are in pain. I can feel it. Or, if that’s too “mystical” for your derrieres, let’s say: I can only imagine. Being separated from my children, especially if I felt it were under unfair situations, would kill me.

Not quickly. Slowly, as I went into a destructive, downward spiral, life-style-choices wise, emotionally, and health-wise.